To Try: Jeanne Lemlin’s Asian Coleslaw

http://www.jeannelemlin.com/archives/538

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment  

Tapas Salad

1 large russet potato
1 jar marinated quartered artichoke hearts, drained, patted dry on paper towels, and halved
4 large handfuls of arugula
pitted olives of your choice, sliced
10 grape or cherry tomatoes, sliced or halved
1/3 cup crumbled feta cheese
1 handful parsley leaves
2 Tablespoons sliced almonds, optional

Dressing:  Stir together 2 Tablespoons mayonnaise, 1-2 teaspoons white wine vinegar, minced/crushed garlic to taste, ground chipotle pepper to taste

Poke the potato several times with a fork and microwave for 4 minutes.  Let cool slightly, then cut into 1/2″ cubes, or 1/3″ batons.  Heat olive oil in a nonstick or cast iron pan until hot, and cook the potatoes until brown and crisp.  In another skillet cook the artichoke hearts until crisp on both sides.  Drain potatoes on paper towels.

Divide the arugula between two plates.  Top with the olives, tomatoes, potatoes, artichoke hearts, feta, parsley, almonds and dressing.

Published in: on September 3, 2016 at 6:17 pm  Leave a Comment  

To Try: Creamy Zucchini Soup

from You’ve Got it Made by Ellie Krieger

2 Tablespoons olive oil
2 large shallots, chopped (about 1 1/4 cups
3 cloves garlic, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 lbs zucchini, halved lengthwise and sliced crosswise (about 10 1/4 cups)
4 cups low-sodium chicken or vegetable broth
one 15 oz. can low-sodium great northern or cannellini beans, rinsed and drained
2 Tablespoons fresh tarragon leaves
1 Tablespoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

Heat the oil in a large pot over medium-low heat.  Add the shallots, garlic, salt, and pepper and cook, stirring, until just tender, about 2 minutes.  Add the zucchini and broth and bring to a boil over high heat.

Lower the heat to medium-low and simmer, covered, stirring occasionally, until very soft, about 10 minutes.  Add the beans and tarragon, and return to a simmer.  Stir in the lemon juice and zest.

Allow to cool for about 15 minutes, then puree in a blender in three batches until smooth, transferring the puree to a saucepan as blended.  (Why not an immersion blender, I wonder?)  The soup may be refrigerated or frozen at this stage.

Return the soup to a simmer before serving, or refrigerate for at least 2 hours and serve chilled.

Microwave reheating not recommended.

Serving size, about 1 1/2 cups. Per serving: Calories 210; total fat 6g (Mono Fat 3.4g, Poly Fat 1g, Sat Fat 0.9g); Protein 14g; Carb 29g; Fiber 7g; Cholesterol 0mg; Sodium 520mg. Excellent source of: Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Vitamin A, Vitamin B6, Vitamin C, Zinc.  Good source of: Copper, Calcium, Niacin, Pantothenic Acid, Thiamin.

Published in: on July 20, 2016 at 3:26 pm  Leave a Comment  

To Try: Cauliflower Tabbouleh

from You’ve Got it Made by Ellie Krieger

http://www.hallmarkchannel.com/home-and-family/recipes/cauliflower-tabbouleh

Serves 6

  • 1⁄2 Head Cauliflower
  • 1 Pint Grape tomatoes, quartered
  • 1⁄2 Large English cucumber, seeded and diced (about 2 Cups)
  • 2 Cups chopped fresh Italian parsley leaves
  • 1⁄2 Cup chopped fresh mint leaves
  • 1⁄4 Cup olive oil
  • 1⁄2 Cup lemon juice
  • 1 tsp ground cumin
  • 3⁄4 tsp finely grated lemon zest
  • 1⁄4 tsp salt
  • 1⁄4 tsp freshly ground black pepper

 

1. Cut the cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the steam, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups. Alternatively, you can cut the cauliflower into florets, removing as much of the stem as possible, and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower of another use.

2. In a large bowl, toss together the grated cauliflower, tomatoes, cucumber, parsley, onion, and mint leaves.

3. In a small bowl, whisk together the oil, lemon juice, cumin, lemon zest, salt, and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.

Published in: on July 20, 2016 at 3:19 pm  Leave a Comment  

To Try: Honey-Nut Energy Bars

Or these: http://www.ourpaleolife.com/2013/09/honey-nut-bars/

This recipe is from You’ve Got it Made by Ellie Krieger.

Makes 15

1 cup rolled oats
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 large egg, lightly beaten
1/2 cup dried tart cherries, chopped
1/2 cup walnut pieces, chopped
1/2 cup whole natural almonds, chopped
1/2 cup pistachios, chopped
1/2 cup hulled pumpkin seeds, chopped
cooking spray

  1.  Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together the oats, flour, cinnamon, and salt.
  3. In a large bowl, whisk together the honey, applesauce, oil and egg until well combined.  Stir in the oat mixture until combined. Stir in the dried cherries, walnuts, almonds, pistachios and pumpkin seeds.
  4. Coat an 8″ square baking pan with cooking spray.  Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Allow to cool complete, then cut into 15 bars, about 2 1/2″ by 1 1/2″ each.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.

Published in: on July 17, 2016 at 5:32 am  Leave a Comment  

To Try: Apple-Cinnamon Baked Oatmeal

From You Have it Made by Ellie Krieger

6 servings

3/4 cup walnut pieces, chopped, divided
1 Tablespoon light brown sugar
1 teaspoon ground cinnamon, divided
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk
1/3 cup pure maple syrup
1 large egg
2 Tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
2 medium apples, unpeeled, cored, and cut into 1/2″ dice (2 cups)
1/2 cup raisins

  1. Preheat the oven to 375 degrees F.  Coat an 8″ square baking dish or 9″ deep dish pie plate with cooking spray.
  2. In a small bowl, mix together 1/2 cup of the walnuts, the brown sugar, and 1/4 teaspoon of the cinnamon.
  3. In a medium bowl, stir together the oats, the remaining 1/2 cup walnuts, baking powder, the remaining 3/4 teaspoon cinnamon, and the salt.  In another bowl, which the milk maple syrup, egg, oil and vanilla.  Pour the liquid ingredients over the oat mixture and stir to combile.  Stir in the apple and raisings.
  4. Pour into the prepared baking dish.  Top with the walnut-brown sugar mixture.  Bake for 40 to 45 minutes, until it is set and the top is golden.

Serving size:  1 1/4 cups.  Per serving:  Calories 420; Total Fat 18g (Mono Fat 5.5g, Poly Fat 9.1g, Sat Fat 2.4g) Protein 10g; Carb 58g; Fiber 6g, Cholesterol 35mg; Sodium 330mg; Excellent Source of: Fiber, Calcium, Maganese, Protein, Riboflavin; Good source of: Copper, Iron, Magnesium, Phosphorus, Potasium.

Published in: on July 17, 2016 at 5:24 am  Leave a Comment  

To Try: Jacques Pepin’s Mushroom & Gruyere Pizza

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Serves 2 for lunch, 2-4 as an hors d’oeuvre

2 Tablespoons peanut oil
2 flour tortillas (8″ across)
1 cup diced (1/2″) Gruyere cheese (about 5 oz)
3 cups sliced (1″ pieces) portobello mushrooms (about 6 oz)2 scallions, cut into 1″ pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 425 degrees.

Rub 1 teaspoon of the oil on one side of each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil.

Combine the cheese, mushrooms, scallions, salt and pepper in a food processor and process until you have a coarse puree.  Spread the puree on the tortillas, covering the entire surface of each one.  Sprinkle the remaining 4 teaspoons oil on top.

Bake the pizzas for 12 to 14 minutes, until hot, bubbling, and browned underneath.  Cut into quarters and serve.

Published in: on July 13, 2016 at 2:25 pm  Leave a Comment  

Cauliflower Tots

Slightly adapted from the recipe at PureWow

Makes 4-6 appetizer or side-dish servings

50 minutes start-to-finish

Nonstick cooking spray, as needed (I used olive oil spray)
3 cups prepared cauliflower rice, cooled*
1 bunch scallions, minced
2 tablespoons chopped fresh parsley
1 cup shredded cheddar cheese
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 egg + 1 egg white, lightly whisked
¾ cup panko bread crumbs

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick spray.

2. Press the prepared cauliflower rice with paper towels or a clean kitchen towel to absorb excess moisture. Transfer to a large bowl.

3. Add the scallions, parsley, cheese, garlic powder, cayenne, salt, egg and egg white; mix to combine. Add the bread crumbs and mix to combine.

4. Scoop out 2 tablespoons of the mixture and form it into a cylindrical shape. Place on the prepared baking sheet. Repeat until all the mixture has been used. Spray the surface of the tots with nonstick spray.

5. Bake until they’re golden brown on the bottom, 17 to 20 minutes. Flip the tots and bake 5 to 10 minutes more to get the other side all golden. Serve immediately, with your favorite dipping sauce(s).

*Using a food processor with the grating disk, shred one medium-sized head of cauliflower.  Put into a bowl, cover, and microwave on high for 4 minutes.  Remove cover, pour onto a clean kitchen towel and let the cauliflower cool and pat away excess moisture with the towel.

Published in: on July 4, 2016 at 4:54 pm  Leave a Comment  

Barley Pilaf

From “Simply  Satisfying” by Jeanne Lemlin

Serves 4

1 cup barley
2 Tablespoons butter
2 cups (6 oz) quartered mushrooms
1 large onion, minced
1/4 teaspoon dried thyme (omit for Sean)
1 2/3 cups Vegetable Stock
2 teaspoons tamari or other soy sauce1/2 teaspoon salt
freshly ground pepper to taste

Rinse the barley in a strainer under cold running water, then put it in a medium saucepan and cover it with water.  Bring to a boil and cook for 2 minutes, then trun off the heat and cover the pan.  Let sit for 1 hour, then drain thoroughly.

Preheat the oven to 350 degrees F.  Melt the butter in a medium flameproof baking dish over medium heat.  (I do this in a cast iron skillet.)  Add the mushrooms, onion, and thyme, and saute for 10 minutes, or until the mushrooms begin to brown.  (I give the onions about an 8-minute head start because onions have to be completely soft for Sean.)

Add the drained barley, stock, soy sauce, salt, and pepper, and toss to mix.  (I use my 10″ square covered Corningware casserole.)  Cover the baking dish and bake undisturbed for 1 hour, or until all of the liquid is absorbed.  Do not stir until just before serving.  Serve immediately or keep warm in the oven until you are ready. May be prepared up to 48 hours in advance and chilled.  To reheat, add a few Tablespoons of water or stock and place in a 350 degree F oven until hot, about 20 minutes.

Ma  yes
Da  yes
Anna  yes but without the mushrooms
Sam no

Published in: on May 15, 2016 at 5:53 pm  Leave a Comment  

Vegetarian Tamale Pie

from “Simply Satisfying” by Jeanne Lemlin

Serves 4-6

3 Tablespoons olive and/or canola oil
2 medium onions, diced
1 large green bell pepper, cut into 1/2″ dice
1 teaspoon chili powder
1/2 teaspoon ground cumin
16 oz can diced tomatoes, well drained (1 cup pulp)
16 oz can chili beans, drained
1 cup corn, fresh or frozen
1/2 teaspoon salt
ground pepper

CRUST
2 1/2 cups cold water
1 1/2 cups cornmeal
1/2 teaspoon chili powder
1/2 teaspoon salt
1 cup (4 oz) grated Monterey Jack cheese
1 tablespoon butter, cut into bits

In a large skillet heat the oil over mediu mheat.  Add the onions and green pepper and cook until tender yet still crunchy, about 10 minutes.

Add the chili powder, cumin, tomatoes, and beans, and toss well.  Cook for 5 minutes, or until the mixture is heated through and begins to get dry.

Add the corn, salt, and pepper and cook 1 minutes more.  Remove from the heat.  May be prepared to this point and chilled up to 24 hours in advance.  Bring to room temperature before proceeding with the next step.

To make the crust: Butter a 9″ pie plate. Preheat the oven to 350 degrees F.  Place the water, cornmeal, chili powder and salt in a medium heavy-bottomed saucepan.  Bring to a boil over medium heat and whisk frequently with a wire whisk (I use a flat whisk) until smooth and thick.  As it begins to thicken whisk constantly.  When the mixture begins to tear away from the sides of the pan, it is ready, about 5 minutes.

Immediately spread 2/3 of the cornmeal on the bottom and sides of the pie plate.  Smooth over with a rubber spatula. Top with the bean mixture and smooth over the top.  Evenly spinkle on the cheese.  Top with the remaining cornmeal mixture by dropping on small spoonfulls, and use your fingers to spread it out.  Top with the butter.

Bake for 45-50 minutes, or until lightly golden.  Let sit 10 minutes before serving.

Ma:  yes
Sam: doesn’t like the crust
Anna: will eat the crust

Published in: on May 4, 2016 at 7:17 pm  Leave a Comment